Butternut Squash Soup
Here’s a simply, scrumptious soup for the fall! Simple ingredients too!
Makes: 6 servings

INGREDIENTS:
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne
INSTRUCTIONS:
Roast cubed squash with olive oil in oven for 45 minutes.
Add a pinch of nutmeg and cinnamon.
Sauté onions, add all ingredients, bring to a boil.
Simmer for 20 minutes.
Purée and serve!